Super easy gluten-free flour mix with amaranth

Store-bought gluten-free flour mixes are easy to use, but often taste starchy and hard once they’re baked or processed in any other way. Homemade mixes, on the other hand, combine the easy-to-use features of readymade flour with ingredients that enhance the flavor and texture of cooked, gluten-free breads.

I’ll be introducing several gluten-free flour mixes you can make at home, but this one is a favorite. A good rule of thumb is to combine one-thirds store-bought flour (I used this one) to two kinds of gluten-free grain or nut meals. In this mix, I use amaranth and browntop millet. Amaranth has a nutty taste, while browntop millet grains veer on the bitter side. This is great for making savoury dishes, but also works well in recipes for roti, doughnuts, muffins and cake (recipes coming soon) despite its bitterness.

Homemade gluten-free flour mix

Author: Manasi Cooking Method:Dry mixing Courses:Food news

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesRest time: minutesTotal time: 10 minutesServings:4 servingsCalories: kcal Best Season:Available

Description

This recipe makes 900g of flour. You can change the amounts a little, as long as the store-bought gluten-free flour is about one-thirds of the whole mix. Also, make sure your store-bought flour is largely rice or maize flour/cornflour-based, so that the texture complements that of the amaranth and browntop millet flours. Adding gluten-free store-bought flour will also ensure you won’t have to add xanthan gum or any other ingredient to make sure the dough sticks and doesn’t fall apart. Around 450g is usually enough for me to bake bread for four people.

Ingredients

• 300g Amaranth flour
• 300g Browntop millet flour
• 300g store-bought gluten-free flour
• 1 tsp salt

Instructions

1. Dry-mix all ingredients with a whisk in a big mixing bowl.
2. Store in an airtight container for future use.

Keywords:gluten-free flour mix, homemade, amaranth, browntop millet, Indian breads